Ingredients
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1/2 Cup Cooked Rice
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1/2 Cup Cooked Moong Dal
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Salt
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Coriander Powder
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Red Chilli Powder
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Turmeric Powder
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Kasuri Methi (optional)
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Dry Mango Powder (Amchur) (optional)
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Finely chopped Coriander
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1 Cup Wheat Flour
About
Moongni-dal chawal paratha is a nutritious Indian flatbread made by stuffing a mixture of cooked moong dal (split green gram) and rice within a wheat flour dough. The dal and rice mixture is seasoned with spices like cumin, coriander, and chili powder. The dough is then rolled out and cooked on a griddle until golden brown and crispy. Moongni-dal chawal paratha is often served with yogurt, pickle, or chutney for a wholesome and satisfying meal option.
Steps
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1
Done
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Combine 1/2 cup cooked yellow lentils and rice each in a bowl. |
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2
Done
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Add 1 tbsp each of coriander powder, chili powder, and turmeric powder. Mix in salt to taste and optionally, 1 tsp cumin or carom seeds. |
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3
Done
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Include 1 tbsp kasuri methi and dry mango powder (optional if not during Paryushan). Mix in finely chopped coriander leaves, onions, garlic, ginger, and 1 tbsp oil. |
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4
Done
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Gradually add 1 cup wheat flour to the mixture. Knead into a firm dough, adjusting consistency with water if necessary. |
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5
Done
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Divide the dough into large balls, ensuring they are larger than regular chapati balls. |
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6
Done
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Roll each ball into a circular shape, sealing the edges to prevent breakage. Cook on a griddle until golden brown on both sides, applying oil as needed. |
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7
Done
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Serve hot with Singadania chutney during Paryushan or warm curd otherwise. |
